Detox Broth

Three mason jars filled with homemade detox broth on a table in the sunlight.
This content originally appeared on 
tasteforlife.com
Prep Time:
10 minutes
Yield:
Serves 12
Recipe Source:
The Detox Strategy by Brenda Watson and Leonard Smith ($26.00, Free Press, 2008)

Ingredients

  • 12 cups filtered water
  • 8 cups chopped and mixed organic vegetables, such as
    • burdock root
    • red beet
    • sweet potatoes
    • carrots
    • onions
    • celery
    • sea vegetables
    • daikon
    • turnip
    • parsnips
    • shiitake mushrooms
    • garlic (whole bulb)
  • Fresh herbs and spices, such as
    • cilantro
    • ginger
    • cayenne pepper
    • lemon grass
    • parsley
    • oregano
    • fennel

Directions

  1. Add water, veggies, and herbs to large stockpot. Bring to boil.
  2. Reduce heat and simmer for a few hours.
  3. Strain through a sieve or fine-mesh filter bag, often referred to as a nut milk bag.
  4. Drink warm 2 to 3 cups a day with meals or in between.

Notes

  • Store in refrigerator in glass container with tight-fitting lid for up to 5 days.

Nutrition Info

Made with sweet potato, onion, carrot, shiitake mushroom, ginger, cilantro, and parsley: 23 Calories, 1 g Protein, 0 mg Cholesterol, 5 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 51 mg Sodium, ★★ Vitamin A, ★ Vitamin K